Instructions

1. 1
   Put all ingredients into stockpot and start cooking slowly over medium heat.
2. 2
   When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
3. 3
   Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
4. 4
   If storing then proceed to the section on long term storage.
5. 5
   To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.